The gluten content in triticale varies from 18 to 23%, however, it is characterized primarily by low quality and a weak ability to form an elastic dough framework. This limits the use of the crop's flour in baking without the addition of wheat flour.
In the reference
32
varieties
crop Triticale,
where this is mentioned in the description.
To determine the quantity and quality of wet gluten in triticale grain, standard water-washing methods and assessment using an IDK device are applied. Studies show that wet gluten values are in the range of 18–23%, while significantly lower values for dry gluten are often observed.
A key feature of triticale gluten is its weak structure, most often corresponding to the second quality group. The insufficient elasticity of the protein framework does not allow for gas retention during fermentation, which is why the flour of this crop is more often used as an additive to wheat flour or as a raw material for starch production.
During the variety-specific milling of triticale grain, the distribution of gluten is non-uniform: its highest concentration is recorded in flour from the 2nd reduction system, while the 1st break system is characterized by minimal values.
General information about the subject — on the page
Gluten.
Varieties of Triticale mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.